Purple sweet potato anthocyanins extraction technology and composition analysis and its stability and oxidation resistance
This paper compared different varieties or strains of anthocyanins in purple sweet potato pigment etc main substance content, processing and preservation methods affect its content; Comparative study on the solvent method, method of yeast fermentation extract purple sweet potato anthocyanins pigment, and optimize the process parameters; Studied the fermentation extract of anthocyanins pigment to pH change, heat and light stability and metal ions and antioxidant activity; The fermentation extract of purple sweet potato anthocyanins and parse the main molecular structure.
The results are as follows: 1, purple sweet potato anthocyanins and their acid water solution products using HPLC DAD atlas analysis shows that the anthocyanins in purple sweet potato is mainly anthocyanins, acylation of the major anthocyanins yuan for bluebonnet peony pigment and pigment. Different breeds or strains of purple sweet potato anthocyanins component and content of obvious differences. Sichuan purple mountain, dhi potato 18, anhui violet, purple A0 and purple A1 respectively contains 21, 17, 15 and 16, 14 kinds of anthocyanins characteristics of components; The acylation anthocyanins in purple sweet potato anthocyanins accounted for 92.05% of total anthocyanins content, respectively, 92.05%, 93.13%, 74.96% and 93.47%. Sichuan purple mountain, anhui violet and purple A1 may contain seven kinds of anthocyanins, acylation purple A0 and dhi chips containing 18 respectively four and three kinds of acylating anthocyanins; Purple A1 anthocyanins, starch and protein content in the highest, respectively 76.63, 326.70, and 14.86 mg / 100 g FW. 2, cold storage, freezer, microwave, and cooking will cause of purple sweet potato anthocyanins content dropped significantly.
Direct refrigeration 4 ℃, 7 days and freezing storage ~ 20 ℃, 7 days of anthocyanins BaoCunLv storage of 92.3% and 92.3% respectively; By microwave heating and cooking frozen again after processing content of anthocyanins were significantly lower p < 0.05, only fresh potato content of 84.5% and 84.5% respectively. Xu potato in 120 ℃ freezer after 7 d, there is 1 kind not acylation of anthocyanins component disappear and 2 kinds of anthocyanins acylate large decline. Sun of purple sweet potato anthocyanins has serious damage, hot air dried appropriate temperature of 50 ℃.
3, the response surface method optimization of salt, acidic ethanol extraction of purple sweet potato anthocyanins pigment for optimum process parameters: temperature 80 ℃, material liquid than 1. 7, time of 74.7 min, anthocyanins pigment extraction yield maximum predictive value of 157.29 mg / 100 g db, the measured values is 155.24 mg / 100 g db; Acidified ethanol extract optimum technological parameters for ultrasonic auxiliary salt: temperature 60 ℃ and 40 min time, ultrasonic power 225 W and material liquid than 1:30, biggest pigment extraction yield of 170.57 mg / 100 g db; The method than salt, acidic ethanol extraction time nearly half 34.7 min, and the extraction yield increased by 9.88%, but lowers the 21 u two. 4, pectinase treatment can significantly increase the extraction efficiency of anthocyanins p < 0.01.
Appropriate enzymolysis conditions for temperature 35 ℃, pH 4.0, pectinase adding amount is 80 U/mL, 120 min, enzymolysis time 105 mu g/mL, anthocyanins content was 2.3 times than that without adding pectin enzyme. A amylase processing conditions is: the initial pH value of 5.5, plus enzyme amount is 200 U/mL, insulation under 60 ℃ water bath 60 min; Saccharifying enzyme in the appropriate processing conditions for: initial pH 4.5, saccharifying enzyme added amount is 200 U/mL, 2 h under 60 ℃ water bath heat preservation, basic decomposition for reducing sugar starch, anthocyanins loss minimum. Yeast fermentation conditions of optimization by response surface method, yeast inoculation quantity was 10%, the temperature is 27 ℃, initial pH value of 3.0, after 72 h fermentation, anthocyanins yield reaches 66.6 mu g/mL. Compared with the traditional salt, acidic ethanol extraction, purple sweet potato anthocyanins content decreased by 14.39%, but increased natural 49 u, at the same time per 100 g fresh potato 200 ml of alcohol concentration 6%. 5, AB 8 , S 8, NKA Ⅱ and NKA 9 four kinds of macroporous resin adsorption of purple sweet potato pigment, macroporous resin adsorption was studied in the process of static adsorption dynamic mechanics and static AB 8 macroporous resin adsorption thermodynamics. AB 8 macroporous resin is ideal adsorption resin, its adsorption equilibrium rate constant is 0.0246 per minute, the adsorption process and then empirical formula fitting better; In a solution of pigment concentration of 0.992 with A535, adsorption temperature of 40 ℃ and the adsorption time for 30 min, AB 8 macroporous resin for purple sweet potato anthocyanins pigment has the best adsorption effect.
Appropriate chooses 80% ethanol solution as the eluent. 6, pH, temperature, illumination and metal ions on the fermentation extract of purple sweet potato anthocyanins stability performance is: the influence of the pH stability of purple sweet potato anthocyanins pigment color and have a significant impact. Purple sweet potato anthocyanins pigment red and stability under pH3, as pH increases, light red to violet, and unstable.
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